Graduation Cap Cupcakes

Cue "Pomp and Circumstance." Orange-flavored cake topped with a chocolate graham mortarboard and a fruit-snack tassel earns you a degree in cuteness.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 1 pkg. (2-layer size) yellow cake mix
  • 1 env. orange unsweetened drink mix
  • ⅔ cup (1/2 of 7-oz. tub) dark semi-sweet dipping chocolate, melted
  • 12 HONEY MAID Honey Grahams, broken crosswise in half (24 squares)
  • 2 cups thawed frozen whipped topping
  • 2 chewy fruit snack roll s, any color
  • 24 jelly bean s

Nutrition facts

Recipe Tips


Heat oven to 350ºF.


Prepare cake batter as directed on package. Blend in drink mix; spoon into 24 lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean; cool completely. Meanwhile, spread 1 tsp. melted chocolate onto each graham square to completely cover top; place on baking sheet. Refrigerate until firm.


Remove liners from cupcakes; place cupcakes upside-down on plate. Use wooden spoon handle to poke deep hole in center of each cupcake. Spoon whipped topping into resealable plastic bag. Snip one corner from bottom of bag; pipe whipped topping into holes and onto tops of cupcakes, reserving small amount of whipped topping for later use. Top cupcakes with grahams, chocolate-sides up, to resemble graduation caps.


Use fruit rolls to make tassels for caps. (See Tip.) Add 1 tassel and jelly bean to top of each graham square, securing each with dab of remaining whipped topping. Keep refrigerated.